Haunted Closet

The doors to the haunted closet are sturdier than iron gates, and yet can be blown open with a whispered word
Here hang the ghosts of unrequited love & the souls who wait for freedom till near departed. Piled here are the demons of hell's fury , a mother and a father's wrath, the shame of untimely racing hearts the guiltful taste of true love's nectar.
No crack to light these dusty floors, no rainbow to cast upon this sunken skin. No window but the sounds of the outside world, Whose dangers, at least, can not hurt who stays within.

Fall In Love (Noun)

Fa

Soft Vegan Chocolate Chip Cookies

Chocolate chip cookies are my favorite sweet thing, and I like them soft and chewy, so that’s what these are. No chunks or raisins invading my cookies. I’ve also added some of my favorite variations below.

Variations:

Checkerboard – mix dark and white chocolate chips

Peppermint twist – put 1 cup of chocolate chips in a bag or container. Add 1 capful of peppermint extract (about 1/2 tsp). Shake it up and let it sit before adding to the batter.

Almond supreme – substitute 1 teaspoon almond extract instead of vanilla.

Ingredients

  • 1 1/2 cups vegetable oil / coconut oil
  • 1 cup packed brown sugar
  • 1/2 c applesauce
  • 2 teaspoons salt
  • 4 tablespoons almond/soy milk
  • 2 tablespoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 package (about 1/2 cup) instant vanilla pudding mix
  • 1 1/2 teaspoons baking soda
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 180 degrees C.
  2. Cream sugar into oil/shortening. Add milk and vanilla and beat until fluffy. Blend in applesauce. Then add dry ingredients and mix well. Stir in chips.
  3. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. For extra soft cookies, take them out even if they don’t quite look done – they’ll keep cooking a bit outside the oven. Place on a cooling rack.
  4. Make a lot because they’ll go fast.

Epic Vegan Chocolate Cake

chocolate cupcake with rainbow frosting

Chocolate cake that is not too rich, light and fluffy, tasty as heck, and vegan. Bonus – no raw eggs, so you can eat the batter! It’s part of the experience.

This is the best chocolate cake in existence. Even before I started baking vegan I used to use this recipe.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water OR instant coffee
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175º c. Lightly grease one 9X5 inch cake pan. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, applesauce, and water / coffee. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35 minutes for cake or 22-25 minutes for cupcakes. Remove from oven and allow to cool.

Best Vegan Vanilla Cake / Funfetti

Vanilla cake without the eggs is a challenge – but we can do it! Make the funfetti version, what are you, a grown-up?

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond/soy milk
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175º c. Lightly grease muffin tins. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, baking soda and salt. Add the oil, vanilla, applesauce, and almond milk. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes for cake or 15-20 minutes for cupcakes. Remove from oven and allow to cool.

Epic Vegan Chocolate Cake

chocolate cupcake with rainbow frosting

Chocolate cake that is not too rich, light and fluffy, tasty as heck, and vegan. Bonus – no raw eggs, so you can eat the batter! It’s part of the experience.

This is the best chocolate cake in existence. Even before I started baking vegan I used to use this recipe.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water OR instant coffee
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175º c. Lightly grease one 9X5 inch cake pan. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, applesauce, and water / coffee. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35 minutes for cake or 22-25 minutes for cupcakes. Remove from oven and allow to cool.

Best Vegan Vanilla Cake / Funfetti

Vanilla cake without the eggs is a challenge – but we can do it! Make the funfetti version, what are you, a grown-up?

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond/soy milk
  • Vegetable oil pan spray

Directions

  1. Preheat over to 175º c. Lightly grease one 9X5 inch cake pan. Vegetable oil pan spray works well.
  2. Sift together the flour, sugar, baking soda and salt. Add the oil, vanilla, applesauce, and almond milk. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes for cake or 15-20 minutes for cupcakes. Remove from oven and allow to cool.